Λεπτομερείς οδηγίες χρήσης βρίσκονται στο εγχειρίδιο.
[. . . ] E8831-5
O
2 , i i il oe . iOEi OEOEi i OE OE - OELi il i i. ^ i i , i i L OE OE OE iOEi . i iOEi.
1 3 2
OE i : OE i OE OE i iOEi. [. . . ] i OE (AUSWAHL) OE "SAFE". i OE (AUSWAHL) OE "SAFE". OE OE iOEi L OE i.
^ i i i OE L. i OE (AUSWAHL) OE "LOC". i OE (AUSWAHL) OE "LOC". OE i OEi i, L i i.
36
i i
3
3
L OE i OE L LOE, iOEOE i. : 30 - 120C 12, 5 120 - 200 C 8, 5 200 - 250 C 5, 5 250 - M. i i i ~OE (DAUER) (ENDE).
, OE OE ii
37
,
OE i OEiL OEOE.
0 1-2 iOE L, OE ~ LOE OE , ii, OE, , OE OE OE /
5-25 10-40
`OE OEOE L i ' , OE i i i OE L i (OE OEi ) i, . . : 0, 25 l 750 g 3 l i i iOE
2-3
i OE i 25-50
3-4
OE, l OE
20-45
4-5 , OE OE
20-60
60-150
38
, OE OE ii
/
6-7
, Cordon bleu, , OE, i- ^i iOEOE, iOE, l i OEiOE, i, OEOE i, , OE , Steak, 5-15 OEL ^i i
7-8
9
, iOE, OE (OE, OE OE),
3 1
i, OE , L OE OE OE OE i OE OEi l L OE OE L. i iOE!
, OE OE ii
39
: / ^ /OE L OE OE OE . 1 OE 3
3 l: 1, 3 OE 5
40
, OE OE ii L i ! /OE L OEiOEOE L l i, L , . " " i OE L i LOE, i i l OE . LOE OE l OEOE OE L , OE . l iOE OE OEOE i i LL , iL l OE 10-15 . i iL iL (LOE, i l) OEL OE i i OE i OEiL. OE i L OE , OE OE OE OE.
3
2
, OE OE ii
41
C : 0:50-1:10
i OEOE OEOE OEiOEOE L OEiOEOE L OEiOEOE L /OE L OEiOEOE L OEiOEOE L /OE L OEiOEOE L /OE L 1 150-160
OE OE/OE i
1
140-160
1:10-1:30
OEi
1
140
0:25-0:40
OEi OE
1 3
160 170-1801)
0:25-0:40 0:10-0:25
OE
3
150-170
0:20-0:25
OE i (2, 20cm, L ) (2 20cm, L ) OEOE (. . Quiche Lorraine)
1 1
170-190 160
0:50-1:00 1:10-1:30
1
180
1:10-1:30
OEiOEOE L /OE L
1
160-180
0:30-1:10
i
1
170-190
1:00-1:30
42
, OE OE ii
C
: 0:30-0:40 0:40-1:00
iOE l (OE ) - - OE/ OEi OE /OE L /OE L /OE L 3 3 1 170-190 160-1801)
2301) 160-180 160-1701) 180-2001) 150-160
0:25 0:30-1:00 0:15-0:30 0:10-0:20 0:20-0:40
/OE L /OE L OEiOEOE L /OE L OEiOEOE L /OE L OEiOEOE L /OE L
3 3 3
OEii/ ^iOE ( / OEOE )2) ^iOE ( / OEOE )2) OE
3 3
190-2101) 150
0:15-0:30 0:35-0:50
3
170
0:35-0:50
3
160-170
0:40-1:20
^iOE iL (. . , OE, OE ) ( iOE)2
3
160-1801)
0:40-1:20
OEiOEOE L OEiOEOE L
1
180-2001)
0:30-1:00
()
1
200-2201)
0:10-0:25
, OE OE ii
43
`OE
OEiOEOE L OEiOEOE L OEiOEOE L OEiOEOE L /OE L OEiOEOE L OEiOEOE L OEiOEOE L OEiOEOE L OEiOEOE L OEiOEOE L
1
C 200-220
: 0:08-0:15
OE OE (CH)
1
180-200
0:35-0:50
OE OE 3 150-160 0:06-0:20
OE
3
140
0:20-0:30
OE OE OE
3 3
1601) 150-160
0:20-0:30 0:15-0:20
Baiser, OE OE
3
80-100
2:00-2:30
OE
3
100-120
0:30-0:60
OE i
3
150-160
0:20-0:40
OE OE
3
170-1801)
0:20-0:30
OE
3
1601)
0:20-0:35
44
, OE OE ii
OE OE OEOE (20/)
/OE L OEiOEOE L /OE L
3 3
C 1801) 1401)
: 0:20-0:35 0:20-0:30
OE OEOE (20/)
3
1701)
0:20-0:30
1)L 2) OE l
: C
2 OE/ OE, OE OE OE OE OE Baiser, OE OE OE OE i OE OE OE OE OEOE (20/ ) 1)L 1/3 1/3 1/3 1/3 1/3 1/3 1/3 1/4 1/4 1/3/5 1/3/5 --------------1/4 1/3 ----3
160-1801) 140-160 150-160 140 160-170 80-100 100-120 160-170 170-1801) 160 1401)
0:35-0:60 0:30-0:60 0:15-0:35 0:20-0:60 0:25-0:40 2:10-2:50 0:40-1:20 0:30-0:60 0:30-0:50 0:30-0:45 0:25-0:40
, OE OE ii
45
OEOE OE OE OEOE ( , lL OE, i i ) L l OEOE L LOE l `i l i. i , OE OE i iL l LOE l l LOE OE i l ` ` i i iL l LOE l ` i i
LOE l OE l
i
OEOE LOE l l OEOE OE OE LOE OE OE l iOE LL i l i OEOE LOE OE LL l i
46
, OE OE ii
() ( iOE) OE Quiche Lorraine iL, i ^iOE OE , OE OE `OE OE OE Piroggen 1)L 1 1 1 1 1 1 1 1 1 1 1 1 1 C 180 - 2001) 180 - 200 180 - 200 160 -180 170 - 190 140 - 160 140 - 160 150 - 170 160 - 180 250 - 270 250 - 270
1)
: 20 - 30 20 - 30 45 - 60 45 - 60 40 - 50 60 - 90 50 - 60 50 - 70 50 - 60 10 - 20 40 - 50 12 - 20 15 - 25
160 - 1801)
1)
180 - 2001)
, OE OE ii
47
i iOE i OE1) OE OEil1) ^iOE i ^ OE 1)L /OE L /OE L l l /OE L /OE L l 1 1 1 1 1 1 1 C 180-200 180-200 160-170 160-170 180-200 180-200 160-170 : 0:45-1:00 0:25-0:40 0:15-0:30 0:15-0:30 0:40-0:60 0:30-1:00 0:30-1:00
48
, OE OE ii
li 1) (300-600 g) OE /OE L l /OE L /OE L 3 C i OEi 200-220 i OEi i OEi i OEi i OEi i OEi i OEi
3
3
^iOE
3
1): ^i 2 3
, OE OE ii
49
: / ! OE i L OEi OE l .
3
OE i OEiL OEOE. 10 i l OEi i L.
50
, OE OE ii
Roastbeef - OEOEOE - - OEl , , l OE () l ` , l ` , 1 kg / OE L 3 2202501) 0:25-0:40 1-1, 5 kg 1-1, 5 kg l l 1 1 150-170 160-180 1:15-2:00 1:00-1:30 1 kg 1, 5-2 kg l l 1 1 160-180 160-180 1:30-2:00 2:00-2:30 1-1, 5 kg 1-1, 5 kg 750 g-1 kg 750 g-1 kg l l l l 1 1 1 1 160-180 170-180 160-170 150-170 1:30-2:00 1:00-1:30 0:45-1:00 1:30-2:00 OEL cm l OEL cm l OEL cm l l l l 1 1 1 1902001) 180-190 170-180 1-1, 5 kg / OE L 1 200-250 2:00-2:30 OEL cm l 0:05-0:06 0:06-0:08 0:08-0:10 C :
, OE OE ii
51
/ OE / OE iOE OEi i, OE ^ ^ () OE l
/ OE L / OE L l l l l l l l / OE L
1
C 210-220
: 1:15-1:45
1, 5-2 kg
1, 5-2 kg
1
200-210
1:30-2:15
OEL 200-250g OEL 400-500g 1-1, 5 kg 1, 5-2 kg 3, 5-5 kg 2, 5-3, 5 kg 4-6 kg
1 1 1 1 1 1 1
200-220 190-210 190-210 180-200 160-180 160-180 140-160
0:35-0:50 0:35-0:50 0:45-1:15 1:15-1:45 2:30-3:30 1:45-2:30 2:30-4:00
1-1, 5 kg
1
210-220
0:45-1:15
1)L
52
, OE OE ii
(FLEISCHSPIESS)
l OEOEOE (OE) () OE l , , (OE) OE l / ` ` oeOE ` , l OE , OE OE 70-75 C 70-75 C 70-75 C 70-75 C 70-75 C 80-85 C 80-85 C 75-80 C 75-80 C 85-90 C 80-82 C 75-80 C 75-80 C 45-50 C 60-65 C 75-80 C
, OE OE ii
53
: i i i LOE l i OE i. i i LOE ~OE (DAUER) OE (ENDE).
1 3
3
Roastbeef l g 1000-1500 1000-1500 1000-1500 200 - 300 150C 150C 150C 120C 1 3 1 3 90-110 90-110 100-120 20-30
54
, OE OE ii
1 3
:
: i i OE OE i i. [. . . ] OE iOEi i, OEi OEL OEL i OE . OE 24 iOEi OE L : OE L ( OE) i , OE i iOEi (, i). iOEi OEOE OE OE OEL OE OE OE . OE OE iOEi OEi (OE, i, i) OEiL i OE OE. [. . . ]